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Triple Layered Chocolate Jelly Dessert | BakeThenEat.com
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Triple Layered Chocolate Jelly Dessert

Triple Layered Chocolate Jelly Dessert is a cool, creamy jelly dessert that has, dark, milk and white chocolate layers. Perfect for parties and special occasions.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: British
Servings: 6 servings
Author: Dr. Oetker

Ingredients

  • 250 millilitres Double Heavy cream (1 cup + 2 teaspoons)
  • 350 millilitres Whole fat milk 1 and 1/3 cup + 2 tablespoons
  • 200 millilitres Cold water 3/4 cup + 4 teaspoons
  • One 6 1/2 gram Dr. Oetker Vege-Gel Sachet
  • 75 grams Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate 3 ounces
  • 75 grams Dr. Oetker Fine Cooks' Milk Chocolate 3 ounces
  • 75 grams Dr. Oetker Fine Cooks White Chocolate 3 ounces
  • 1 and 1/2 teaspoons Dr. Oetker Select Vanilla Extract with Seeds
  • 40 grams Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate - grated 1 and 1/2 ounces
  • Dr. Oetker Chocolate sprinkles to decorate Optional

Instructions

  • Mix the cream and milk together and pour 200ml (3/4 cup + 4 teaspoons) into a small saucepan and very gently heat on a low heat.
  • Chop the dark chocolate into pieces and add to the saucepan. Heat gently, stirring occasionally, until hot and thoroughly melted.
  • Meanwhile, pour 200ml (3/4 cup + 4 teaspoons) cold water into a bowl and stir in the Vege-Gel. Transfer to a small saucepan and heat through, stirring, until just about boiling. Then reduce the heat to very low to keep the Vege-Gel in liquid form.
  • Quickly stir one third of the liquid Vege-Gel into the dark hot chocolate milk and mix well. Divide the mixture between 6 x 200ml (7 fl.oz) heatproof glass dishes. Leave aside to cool (the mixture will set quickly as it cools).
  • Pour another 200ml (3/4 cup + 4 teaspoons) cream and milk mixture into a small saucepan. Break up the Milk Chocolate into pieces and add to the saucepan. Heat gently, stirring occasionally, until hot and thoroughly melted.
  • Stir in half of the remaining liquid Vege-Gel until well mixed. Divide between the 6 glasses, pouring gently over the dark chocolate layer and cool as before.
  • Repeat the heating and melting process using the remaining cream and milk mixture with the White Chocolate. Add the Madagascan Vanilla Extract and the remaining liquid Vege-Gel. Mix it all in together quickly.
  • Pour the white chocolate mix into the 6 glasses over the milk chocolate layer and leave to fully cool down.
  • Chill the desserts for at least 2 hours before serving. Sprinkle with grated Dark Chocolate to decorate and extra chocolate sprinkles if you want to.